Effects of NaCl and CaCl<sub>2</sub> on Physical Properties of <em>Mesona Blumes Gum</em>/Rice Starch Mixed Gel

Abstract

The objective of this study was to investigate the effects of Sodium Chloride (NaCl) and Calcium Chloride (CaCl₂) on pasting, texture, elastic modulus and structure of the Rice starch (RS)/<em>Mesona Blumes Gum</em> (MBG) mixture for the purpose of determine the suitable concentration for the favorable gel properties of RS/MBG mixture. NaCl and CaCl₂ increased the pasting temperature with the increasing salt concentration. Compared to NaCl, CaCl₂ had a more significant influence on pasting temperature whereas NaCl slightly enhanced the peak viscosity and increased the final and setback viscosities. In addition, CaCl₂ significantly decreased the peak, final, breakdown viscosities of the RS/MBG mixture, regardless of the concentration. Texture Profile Analysis (TPA) demonstrated that the hardness of RS/MBG gels increased with the concentration of NaCl in a proper range and springiness and cohesiveness showed no significant trend. Moreover, CaCl CaCl₂ interfered with the internal structures of RS/MBG mixture, leading to the loss of gel-forming ability. The elastic modulus of the mixture increased by the addition of NaCl and decreased by the addition of CaCl₂. The internal structure of the RS/MBG system showed evident changes among the samples, in the occurrences of salts. In conclusion, a proper concentration of NaCl could contribute to the favorable gel properties of RS/MBG mixture. The results in this study facilitate the development of starch-based food products containing MBG and salts.